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celery, chopped with tops
chicken, cooked and chopped
Melt butter in a saucepan over low heat.
Add onion and celery with leaves; cook until tender.
Blend in flour; stir in milk.
Cook, stirring constantly, until sauce thickens and comes to a boil.
Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.
Pare potatoes; cut in very thin slices.
Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.
Pour chicken sauce over potatoes; cover and bake in preheated 425 oven 1 hour, or until potatoes are tender.